Pumpkin. Whoopie. Pies.
Three things I adore in life—some pumpkin, some whoopie, and some pie—all mashed into one sweet oh-so-fluffy treat.
It’s childish, yet somehow sophisticated and completely perfect. I’ve been drooling over this recipe for AGES. I bookmarked it the moment I laid eyes on it… but I’ve been purposely avoiding making these whoopie pies because I know myself. I KNOW how I am when it comes to sweets. I have no backbone, no will power, no shot in hell of “just saying no.” I knew these pumpkin whoopie pies would be good. Too good. Visions of me double-fisting whoopie pies has haunted my dreams for months.
After all this build up and anticipation, I finally made whoopie last night. It was everything I hoped it would be and so so so much more.
I was right. Surprise, surpriiiiiise. These whoopie pies were TOO good. Downright addicting. They make every inch of my body smile. My eyes smile at the sight of the adorable little pies all lined up in perfect rows of four. My finger tips smile beneath a sticky layer of cake crumbs. My lips smile as they feel the softness of the pie against the creaminess of the icing. My heart smiles every time I see or hear or speak the word “whoopie.” I know it’s not just me.
Luckily, I was able to pawn most of the pies off on my fellow Charlotte Food Bloggers at our meet up last night. Isn’t that the purpose of baking after all? To make sinfully delicious treats and force them on friends, family, and coworkers so that you don’t eat them all yourself?
After some debate (there’s always some debate when it comes to me and food) I decided to use this adaptation of the whoopie pie recipe I found on Eat Live Run (with a minor tweak).
Ok then, let’s make whoopie!
Yes, I have the sense of humor of a 12 year old. So sorry.
First the mix the following in a large bowl:
- 1 cup packed dark brown sugar
- 1/2 cup canola oil
Then stir in:
- 1 egg
- 3/4 cup pumpkin
In another bowl combine the following:
- 1.5 cups all purpose flour
- 1/2 tsp baking power
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice (or just go heavy on all the other spices)
Dump the flour mixture into the pumpkin mixture and beat to combine.
Next, I used a cookie dough scooper to scoop out 24 cookies onto cookie sheets lined with parchment paper. Slightly flatten the cookies (this will help the cookies get that flat whoopie pie shape… clearly I forgot this step… whoopsie pie, perhaps?):
Into a 350 degree oven for 12 minutes!
Once the cookies are completely cool, it’s time to get your ice on!
Beat the following together in medium bowl:
- 1 stick softened butter
- 1.5 cups powdered sugar
Beat for TEN MINUTES. Sorry . Then stir in:
- 1.5 tsp vanilla extract
Scrape the icing into a baggie, snip the end, and pipe the butter cream deliciousness onto half of the cookies:
Don’t worry. It doesn’t have to look perfect. Clearly.
Actually, from this angle this does look pretty perfect….
Gently sandwich the cookies together.
You will inevitably be smiling at this point. Just try to eat them one at a time 🙂